Претраживање
Приказ резултата 1-10 од 21
Color changes of UHT milk during storage
(MDPI, BASEL, 2008)
In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under ...
Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days
(MDPI, BASEL, 2009)
In this work sensory characteristics (appearance - color, brilliance, shape and surface; texture - structure, break, firmness and chewiness; aroma - odor and taste) of dietary chocolates of different compositions were ...
Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
(MDPI, BASEL, 2009)
Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 ...
Structural and electrical properties of sintered zinc-titanate ceramics
(Elsevier Sci Ltd, Oxford, 2009)
The aim of this work was an investigation of structural and electrical properties of sintered zinc-titanate ceramics obtained by mechanical activation. Mixtures of ZnO and TiO(2) were mechanically activated in a planetary ...
Reticulation of aqueous polyurethane systems controlled by DSC method
(MDPI, BASEL, 2006)
The DSC method has been employed to monitor the kinetics of reticulation of aqueous polyurethane systems without catalysts, and with the commercial catalyst of zirconium (CAT(R) XC- 6212) and the highly selective manganese ...
Incidence and Distribution of Iris yellow spot virus on Onion in Serbia
(Amer Phytopathological Soc, St Paul, 2009)
In a survey to determine the presence and distribution of It-is yellows, spot virus (IYSV) in greenhouse ornamentals and onion field crops in 14 districts of Serbia as well as on imported ornamental plants, 1,574 samples ...
Application of electrostatic extrusion - Flavour encapsulation and controlled release
(MDPI, BASEL, 2008)
The subject of this study was the development of flavour alginate formulations aimed for thermally processed foods. Ethyl vanilline was used as the model flavour compound. Electrostatic extrusion was applied for the ...
Isolation, Purification, and Characterization of a Polygalacturonase Produced in Penicillium solitum-Decayed 'Golden Delicious' Apple Fruit
(Amer Phytopathological Soc, St Paul, 2009)
Polygalacturonase (PG) was extracted and purified from decayed 'Golden Delicious' apple fruit inoculated with Penicillium solitum. Ammonium sulfate, gel filtration, and cation exchange chromatography were used to purify ...
First report of an Elm Yellows subgroup 16SrV-C phytoplasma infecting grapevine in Serbia.
(Amer Phytopathological Soc, St Paul, 2003)